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This Turkey and Quinoa Enchilada Roja Soup will inspire you to switch up your leftover turkey recipe routine! It is so easy and so delicious!
Why You’ll 🫶🏻 this Soup
Aren’t we all looking for new ways to use our leftover turkey? As satisfied as I am with a simple turkey, cranberry, and mayo sandwich, it’s always fun to change things up. This hearty bowl of goodness is loaded with incredible flavor from turkey, red enchilada sauce, chiles, sweet potato, black beans, roasted red pepper, quinoa, and cheese. It is savory, with mild heat from the chiles, a touch of sweetness from the potato, smokiness from the roasted pepper, and added nutrition from quinoa. The best part is that it is SO easy to prepare, and it can be made in 30 minutes. Ladle it into bowls and serve with avocado, cilantro, tortilla strips, lime juice, and sour cream for a flavor explosion! Enjoy! ~Nicole
Key Ingredients for Turkey and Quinoa Enchilada Roja Soup
Leftover Shredded Turkey is the main protein. You can use white meat, dark meat, or both. You can shred the turkey easily with my Kitchen Tip.
Red Enchilada Sauce boasts a rich, smoky flavor, defined by a deep taste from dried red chili peppers and noticeable heat.
Sweet Potato offers a gentle, starchy, and inherently sweet taste. Once cooked, the interior turns soft and creamy.
Roasted Red Pepper boasts a sweet, smoky taste that is both rich and slightly caramelized from the roasting process. Its tenderness makes it a delightful addition to this soup.
Black Beans have a deep, earthy taste complemented by a hint of sweetness. They are soft and creamy, adding another layer of texture.
Chiles add a touch of spice to the soup. I use a mixture of canned green chiles and fresh jalapeño. To pack a little more heat, use the ribs and seeds from the jalapeño if desired.
White Quinoa is another complete protein source. It has a mild and delicate nutty flavor.
Turkey Stock is the main liquid in the soup, and it is another excellent way to use up leftovers by making your own rich and savory pot of liquid gold. My go-to recipe is my SUPER Simple Turkey Stock.
Chihuahua Cheese adds a mild flavor and creaminess.
Equipment Needed
Tips for Making Turkey and Quinoa Enchilada Roja Soup
- In a large Dutch oven, sauté the onion, sweet potato, jalapeño, and garlic.
- Add the enchilada sauce, stock, and green chiles and bring to a boil.
- Add the quinoa to the boiling soup, cover, and cook until the quinoa is soft, about 15 minutes.
- Stir in the turkey, black beans, red pepper, and cheese, and cook until the cheese has melted and the turkey is warmed through.
- Now, how easy was that? Get ready to ladle this goodness into a bowl!
Note: The soup will thicken as it cools, especially if refrigerated or frozen. You can enjoy it as a stew or thin it out with more stock.
Substitutions
- This recipe features leftover turkey, but you can certainly use shredded Roast Chicken and Chicken Stock, so you can enjoy this recipe anytime of the year.
- Butternut squash or carrots can be used in place of the sweet potato. They have a similar texture and add a touch of sweetness.
- Chihuahua cheese can be substituted with Cheddar, Monterey Jack, or even Pepper Jack for even more heat.
- For the sour cream or Mexican crema suggested as a topping, you can also use plain Greek yogurt. I tried it with 0% yogurt and it adds a lovely tanginess that cools down the spice.
Serving Suggestions
This soup with the add-ins of avocado, tortilla strips or chips, and extra cheese is really a meal in itself. However, a simple fresh Tomatillo Salad would be nice on the side to cut the richness of the soup. Kale Salad with Creamy Poblano Dressing would also make a nice soup and salad combo.
Source: Adapted from halfbakedharvest.com
Other recipes using turkey leftovers you might enjoy…
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Turkey and Quinoa Enchilada Roja Soup
Equipment
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium sweet potato (about 12 ounces), peeled and cut into ¼-inch dice
- 1 medium jalapeño, stemmed, seeds removed, and finely diced
- 1 medium garlic clove, minced
- ½ teaspoon ground cumin
- 4 cups Turkey Stock, plus more if needed to thin
- 3 (10 ounce) cans red enchilada sauce
- 1 (4 ounce) can chopped green chiles
- ½ cup white quinoa, rinsed if not pre-washed
- 2 cups shredded turkey, light or dark meat
- 1 (15 ounce) can black beans, drained and rinsed
- 1 roasted red pepper (about 4 ounces)
- 1 cup Chihuahua cheese, plus more for serving
- Kosher salt and freshly ground black pepper to taste
Accompaniments
- Avocado, diced or sliced
- Lime wedges
- Tortilla strips or chips
- Jalapeño, sliced
- Cilantro, roughly chopped
- Mexican crema, sour cream, or plain Greek yogurt
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, sweet potato, jalapeño, and a pinch of kosher salt, and sauté until the onion has softened and the sweet potato is barely tender, about 8 minutes. Add the garlic and cumin, and cook until fragrant, about 1 minute.
- Add the stock, enchilada sauce, and green chiles. Increase the heat to high and bring the mixture to a boil, stirring occasionally.
- Stir in the quinoa, cover, and reduce the heat to low. Cook until the quinoa is soft, about 15 minutes.
- Add the turkey, black beans, roasted red pepper, and cheese. Cook until the cheese has melted and the turkey has warmed through, about 5 minutes. Season to taste with Kosher salt and freshly ground black pepper.
- Serve with avocado, tortilla strips or chips, sliced jalapeño, cilantro, and Mexican crema or sour cream. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
